Jersey Royal Potato and Watercress Pesto with Pasta

Bring a large pot of salted water to a boil. Add the Jersey Royal potatoes and cook until tender, about 15-20 minutes. Drain well, reserving about 1/2 cup of the cooking water.

While the potatoes are cooking, cook your chosen pasta according to package directions. Reserve about 1/2 cup of the pasta water before draining.

In a food processor or blender, combine the cooked potatoes, watercress, garlic, Parmesan cheese, lemon juice, salt, and pepper.

With the motor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. If it's too thick, add a tablespoon or two of the reserved potato water or Jersey milk at a time.

Drain the pasta and return it to the pot. Add Jersey butter if using.

Add the pesto to the pasta and toss well to coat. If the pesto is too thick, add a little of the reserved pasta water to loosen it up.

Serve immediately, garnished with extra Parmesan cheese and freshly ground black pepper, if desired.